The Best Ceviche Recipe!
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.9

The Best Ceviche Recipe!

NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 45%
CARBS 13G23% OF CAL
4G FIBER0G ADDED4G INTRINSIC6G OTHER4G TOTAL SUGAR
FAT 10G39% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Raw fish cured in lime juice with tomato, cucumber, cilantro, and avocado. Light and refreshing, served as an appetizer with tortilla chips or as a summer meal.

startermexicanfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • ½ a red onion, thinly sliced, with the grain.
  • 1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
  • ¼ teaspoon black pepper
  • ¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
  • 1-2 garlic cloves very finely minced (use a garlic press)
  • 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
  • 1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi – diced into 1/2 inch cubes.
  • ¼-½ cup fresh cilantro, chopped
  • 1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
  • 1 cup diced cucumber
  • 1 tablespoon olive oil (optional)
  • optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
  • ⅔ cup Avocado
  • ⅓ cup cilantro
  • 2/3 cup water- plus more as needed
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1 teaspoon coriander
  • 2 tablespoons lime juice
  • 1 garlic clove
  • cracked pepper to taste
PREP
15M
SODIUM
856MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.